Mom's Chicken Curry
By :Meeta Arora
Print Recipe
Mom’s authentic Chicken Curry made in a simple onion-tomato gravy with the aroma of whole spices.
Votes: 5
Rating: 4.8
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Spices, Tomatoes
Prep Time 15 minutes
Cook Time 20 minutes
Servings
3 servings
Ingredients
  • 1 pound chicken boneless, cut into 1-2 inch pieces
  • 3 tablespoon ghee or oil
  • 1 green chili small, chopped (optional)
  • 1 inch Ginger finely chopped
  • 5 cloves garlic finely chopped
  • 1 medium onion finely chopped
  • 2 medium tomatoes finely chopped
  • 1 tablespoon lemon juice
  • cilantro to garnish
Whole Spices
  • 1 black cardamom or Moti Elaichi
  • 2 bay leaves or Tej Patta
  • 6 cloves or Laung
  • 6 black peppercorns
  • 1/2 teaspoon cumin seeds or Jeera
Spices
  • 2 teaspoon coriander or Dhania powder
  • 1/2 teaspoon cayenne or red chili powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon turmeric or Haldi powder
  • 1 teaspoon salt
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Spices, Tomatoes
Prep Time 15 minutes
Cook Time 20 minutes
Servings
3 servings
Ingredients
  • 1 pound chicken boneless, cut into 1-2 inch pieces
  • 3 tablespoon ghee or oil
  • 1 green chili small, chopped (optional)
  • 1 inch Ginger finely chopped
  • 5 cloves garlic finely chopped
  • 1 medium onion finely chopped
  • 2 medium tomatoes finely chopped
  • 1 tablespoon lemon juice
  • cilantro to garnish
Whole Spices
  • 1 black cardamom or Moti Elaichi
  • 2 bay leaves or Tej Patta
  • 6 cloves or Laung
  • 6 black peppercorns
  • 1/2 teaspoon cumin seeds or Jeera
Spices
  • 2 teaspoon coriander or Dhania powder
  • 1/2 teaspoon cayenne or red chili powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon turmeric or Haldi powder
  • 1 teaspoon salt
Votes: 5
Rating: 4.8
Rate this recipe!
Instructions
  1. Cut the boneless chicken into small pieces, about 1-2 inch in size.
  2. Heat the instant pot in Sauté mode and add oil to it. Add the whole spices and sauté for 30 seconds to get the aroma.
  3. Add the chopped green chili, onions, ginger and garlic to the pot and sauté for 4 minutes until they turn golden brown. Keep stirring at regular intervals.
  4. Add the chopped tomatoes and spices. Sauté for another 4 minutes, while stirring at regular intervals.
  5. Add the chicken and sauté for 2 minutes.
  6. Change the instant pot setting to manual/pressure cook mode on high for 5 minutes. When the instant pot beeps, quick release the pressure manually. Stir in the lemon juice.
  7. Garnish with cilantro and chicken curry.
Recipe Notes
  1. If you want to simplify this recipe, skip the whole spices in this recipe.
  2. To make this less spicy, skip the green chili.
  3. If using bigger pieces of chicken, increase the pressure cooking time to 7 minutes.
5 replies
  1. Teec
    Teec says:

    Very easy and yummy. There was just a little too much cinnamon. I would halve it, plus I doubled potatoes because my kids love it.

  2. Leenda
    Leenda says:

    This curry carries a big punch of flavor. The only thing i changed was to add 1/2 cup of chicken broth just before setting the pressure cooking. It turned out great.

  3. SoItGoes
    SoItGoes says:

    This was excellent. Didnt have some of the whole spices so added the spices ground. Came out wonderful, served it over basmati rice. This recipe alone is a reason to purchase the instant pot.

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